Meet Executive Chef Timothy Angwenyi, a Kenyan Culinary Icon

The culinary world today is constantly evolving, with a focus on sustainability, locally sourced ingredients, and diverse cultural influences. Technology has also played a major role, with the rise of delivery services and innovative kitchen equipment.

Despite challenges such as labor shortages and supply chain disruptions, the industry continues to thrive and adapt to changing consumer preferences.

Meet Chef Timothy Angwenyi, a household name in the Kenyan industrial kitchen industry with over 18 years of experience in cooking and training cooks. Having served in various capacities within the hospitality industry, including as an executive chef and consultant, Chef Timothy has made significant contributions to the culinary world in Kenya and beyond.

As the current Executive Chef at Holiday Inn Two Rivers, Chef Timothy continues to inspire and train up-and-coming chefs while improving service delivery across the hospitality industry through capacity building.

What was the first dish you ever cooked and how did it turn out?

For the first two years of my career, I worked in breakfast and then moved on to grills and seafood in the coast. But my journey to becoming a chef was unique. After finishing high school, I became a football club member, and then a tout. However, after getting into an accident, my dad sent me to the kitchen, and my passion for cooking has been growing ever since. It has now been 25 years being in the industry.

What’s the craziest request you’ve ever received from a customer?

One time, a family visiting the coast asked me to prepare a stingray, and I had never handled one before. It was definitely a unique request!

Do you have a signature dish or cuisine that you specialize in?

I try to understand my guests’ preferences and give a twist on a signature dish to wow them. So, I wouldn’t say I specialize in one particular cuisine, but I strive to cater to each guest’s tastes.

Who is the most famous person you have ever cooked for? Who was it and what did you prepare for them?

In Juba, I once cooked for a male actor who was quite famous, but I can’t remember his name. I only realized he was a celebrity when I noticed a lot of staff were in service, and they were taking pictures.

If you could only use three ingredients for the rest of your cooking career, what would they be?

I love using thyme, star anise, and garlic in my cooking.

What’s the most difficult dish you’ve ever prepared, and how did you overcome any challenges?

I always try to learn and research a lot, so I am never caught off guard. Even if I can’t prepare a dish exactly, I can do a replica and own it. For example, I once cooked for Nigerians and had to learn Nigerian cuisine in a week, but they all loved it.

Are there any ingredients that you refuse to cook with?

I don’t have any ingredients I refuse to work with. I am open to trying anything and everything.

If you were to cook Ruto what would you make?

I would ask him for his preferences and work with those, but I hear he is more inclined towards traditional food.

Which is your biggest kitchen disaster? What happened and how did you handle it?

These things happen, and they can occur due to lack of training or supervision or pressure on the team. I try not to pressure or install any fear, as it may affect concentration.

If you weren’t a chef, what other profession do you think you would have pursued?

I would maybe be a footballer.

What’s your favorite ingredient to work with and why?

I love using cumin, thyme, garam masala, herbs, and butter in my cooking.

Do you have a cooking philosophy or approach that guides your work in the kitchen?

I always check the chillers, take stock, and use the menu as a guide for the day.

What’s the most important lesson you’ve learned as a chef?

This career has made me more outgoing and able to become a public speaker and mentor. It has taught me design and improved my IT skills. It has also made me understand people’s culture and beliefs.

How do you stay up-to-date with food trends and industry changes?

Things have really changed especially since covid, but what I can say is you need the authenticity factor that is either good food, good ambience, memorable experience and your staff needs to play a big role in the entire experience, any successful restaurant that is what they are doing.

Do you have a favorite cookbook or culinary resource that you rely on for inspiration?

Yes, online resources I have some websites I look at and I also have different cookbooks from different regions.

What’s the most challenging aspect of running a kitchen?

Manpower, its very tricky nowadays, you can invest in someone so much and the person comes and tells you they are leaving now you have to reinvest unto standard.

What do you think sets the Holiday inn culinary experience apart from others?

Our breakfast is unique with lots of variety as well as our dining experience.

What advice would you give to aspiring chefs who are just starting out in the culinary world?

My advice would be to gain as much experience and knowledge as possible. This can be achieved through internships, apprenticeships, or working in various positions within a kitchen. It’s not an easy path, you can stay years before becoming an executive chef so you need patience, persistence consistency and faith that what you’re doing will give you positive results.

In conclusion, the culinary world is constantly evolving, and chefs like Timothy Angwenyi are at the forefront of these changes, bringing creativity, innovation, and passion to their craft. As the industry continues to adapt to new trends and challenges, it is chefs like Timothy who will continue to inspire and lead the way towards a more exciting and dynamic culinary landscape. Whether it is through their cooking, training, or consulting, chefs like Timothy are making a significant impact on the industry, and their influence is sure to be felt for years to come.

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